Crunchy Broccoli and Olive Salad

    35 minutes

    This is a delicious and easy to make salad that benefits from being made ahead of time. It is low GI, low carb, cholesterol and blood pressure friendly, vegetarian and very healthy. It goes especially well with grilled tuna steaks.

    1 person made this

    Serves: 4 

    • 1 head broccoli, separated into florets
    • 1 garlic clove
    • 1 tablespoon capers
    • 2 tablespoons white wine vinegar
    • 1/3 cup (75ml) olive oil
    • 4 celery stalks, thinly sliced
    • 2-3 spring onions, thinly sliced
    • 6-10 olives, sliced

    Preparation:10min  ›  Cook:5min  ›  Extra time:20min resting  ›  Ready in:35min 

    1. Lightly steam broccoli until tender but still crisp. I do it in the microwave for around 1 1/2 to 2 minutes.
    2. Using a blender or mortar and pestle puree the garlic, vinegar, capers and olive oil until combined.
    3. Put broccoli, celery, spring onions and olives in a bowl. Pour over the dressing then toss to coat.
    4. Let stand for at least twenty minutes to develop a full flavour or have it at its best the next day.

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